Ethical, environmental and health concerns around dairy products are driving a fast‐growing
industry for plant‐based dairy alternatives, but undesirable flavours and textures in available …

A growing number of consumers opt for plant-based milk substitutes for medical reasons or
as a lifestyle choice. Medical reasons include lactose intolerance, with a worldwide …

Plant-based foods are gaining popularity and the market is developing fast. This trend is
based on several factors, like the change of lifestyle, interest in alternative diets, and the …

Plant‐based yogurt alternatives are increasing in market value, while dairy yogurt sales are
stagnating or even declining. The plant‐based yogurt alternatives market is currently …

The effects of solid-state fermentation (SSF) with Aspergillus sojae, Aspergillus ficuum and
their co-cultures on proximate composition, anti-nutritional factor, microbiological and …

Consumer interest in plant-based yoghurt mimic (PBYM) has increased in recent years due
to its health benefits and lower ethical and environmental impact. However, developing …

Lupinus mutabilis has protein (32.0–52.6 g/100 g dry weight) and lipid (13.0–24.6 g/100 g
dry weight) contents similar to soya bean (Glycine max). The Ω3, Ω6, and Ω9 contents are …

Lupines (Lupinus spp.) have emerged as a cheap functional food with the advantages of
being non-genetically modified crop, able to adapt to harsh conditions and low-input …

Cereal (rice, barley, emmer and oat) and soy flours and concentrated red grape must were
used for making vegetable yogurt-like beverages (VYLB). Two selected strains of …

We are facing the challenge of climate change and food insecurity for a growing population.
The current mode of animal protein production via animal agriculture is resource-intensive …